Steak and Chicken Kabobs

I love kebabs. They are a little time consuming, but they are so good. My kids love them, I will make a few special ones for those that don't like certain veggies.

Ingredients

For the Beef marinade

1/3 cup extra virgin olive oil

1/3 cup soy sauce

3 tablespoons red wine vinegar

1/4 cup honey

2 cloves garlic, minced

1 tablespoon minced fresh ginger

Freshly ground black pepper to taste

For the Beef kebabs

1 1/2 pounds top sirloin steak, cut into 1 1/2-inch cubes

Mix the marinade ingredients together in a bowl and add the meat. Cover and chill in the fridge for at least 30 minutes, preferably several hours or even overnight.

For the Chicken kebabs

4-6 chicken breast, cut into 1 1/2-inch cubes

1 bottle of Olive Garden Italian Dressing

Cover and chill in the fridge for at least 1 hour, preferably several hours or even overnight.

Veggies for Kebabs

2-3 large bell pepper, cut into 1-inch squares (you can use any colors, mix them upper for more color)

1 to 2 medium red onions

1/2 to 1 pound button mushrooms

1-2 Zucchini, sliced 1/4 in thick

1-2 Yellow Squash, sliced 1/4 in thick (I don't like squash, so I do use it.)

You can also do chunks of pineapple (grilled pineapple is quite yummy)

Soak the wood or bamboo skewers in water for at least 30 minutes before grilling. This will help prevent them from completely burning up on the grill.

Cut the vegetables into chunks roughly the width of the beef pieces. Taking care not to poke yourself, thread the meat and vegetables onto double bamboo skewers.

One way to do this safely is to put the piece that you are trying to pierce on a cutting board, and then push the skewers through the piece to the board.

Prepare your grill for high, direct heat. Grill for 8 to 10 minutes, depending on how hot your grill is, and how done you would like your meat, turning occasionally.

Let the meat rest for 5 minutes before serving.